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Title: Tamale Meatballs
Categories: Appetizer Dairy Ethnic Meat
Yield: 7 Dozen
| 2 | Eggs | |
| 1/4 | c | Matzo meal |
| 2 | Eggs | |
| 1 | c | Milk |
| 3 | tb | Flour |
| 1 | ds | Salt |
| 1 | Sugar to taste | |
| 1 | Fat to grease skillet |
Combine ground beef, cornbread, 1/2 cup enchilada sauce, and salt; mix well. Shape meat mixture into 1-inch meatballs. Place meatballs in a 15" x 10" x 1" jellyroll pan; bake at 350F degrees for 18 to 20 minutes or to desired doneness. Drain meatballs on paper towels, and place in a chafing dish. : Combine remaining enchilada sauce and tomato sauce in a small saucepan; cook over low heat until thoroughly heated. Pour sauce over meatballs; sprinkle with cheese. Serve meatballs with toothpicks. Yield: about 7 dozen.
From Mrs. J. H. Jackson of Texas, in September, 1980 "Southern Living". Typos by Jeff Pruett.
From: Jeff Pruett Date: 09-16-96 (00:05)
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